Recipe adapted from Smitten Kitchen Ingredients 1 red bell pepper
2/3 cup canned tomato purée
1/4 cup orange juice
2 tbsps Worcestershire sauce
2 tbsps olive oil
1 tbsp balsamic vinegar
1/2 tsp table salt or more to taste
1 tsp mustard
1/4 tsp ground black pepper
Preheat your broiler.
Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with with tongs as needed.
Tip: don’t skimp on the charring as this skin will add a fantastic flavor dimension.
Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you’re able to handle it, about 15 minutes.
Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife.
Add the pepper (with its skin) to the blender along with the remaining ingredients.
Puree mixture until as smooth as possible.
Transfer mixture to a small saucepan.
Simmer it gently over low heat for 15 minutes, stirring from time to time.
It will yield a fairly smooth consistency that can be used as is.
Store in an airtight container in the fridge.
Makes 1 2/3 – 2 cups steak sauce.
Will HE make it again?